10579 Dukkah About 1 3/4 cups Sun Jun 17 15:00:00 -0700 2007 Thu May 01 16:21:01 -0700 2008 Licensed http://www.chow.com/recipes/10579 Thu, 01 May 2008 23:21:01 GMT An Egyptian blend of toasted nuts and spices Use dukkah as a crunchy coating for chicken and fish, or sprinkle it over salads along with a little sumac. An Egyptian blend of toasted nuts and spices, dukkah is used as a seasoning for lamb stew. Pita bread is also dipped in olive oil and then in dukkah. Use dukkah as a crunchy coating for chicken and fish, or sprinkle it over salads along with a little sumac.

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  • In a dry skillet, lightly toast hazelnuts and pistachio nuts. Remove from the pan, cool, and chop finely. In the same pan, lightly toast white sesame seeds until fragrant, nutty, and golden brown. Cool, then combine with the nuts, ground coriander, ground cumin, and salt and black pepper to taste.
    • ]]>     http://www.chow.com/assets/2007/01/dukkah.jpg Aliza Green 67 Condiment/Sauce 1/4 cup blanched hazelnuts

    ]]>     1/4 cup pistachio nuts

    ]]>     300 3/4 cup white sesame seeds

    ]]>     282 5 tablespoons ground coriander

    ]]>     283 3 tablespoons ground cumin

    ]]>     578 spice 261 nuts 742 crunchy 859 egyptian 745 ethnic 393 exotic 836 adventurous 435 vegetarian 332 vegan 1023 aliza green 10290 superfoods 10290 superfoods